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Hi everyone! I have to temper chocolate to mold bonbons in a kitchen at 73-74F with a humidity of 65-67%. Is it possible? If yes what changes do suggest I implement to the standard process to make it work? My shells are in Valhrona dark 70% Thanks!

Comments (5)
No. 1-2
potomacchocolate
potomacchocolate

Of course, throwing a portable air conditioning unit or dehumidifier into the room would make things easier. :)

potomacchocolate
potomacchocolate

Depending on the process you're using to temper, it is definitely doable. Assuming you have some way to cool the chocolate, tempering with the seed, ice bath, or silk processes should work fine. Of course, a tempering machine with active cooling would also work.